Chocolate Turnovers with Dried Plums
Chocolate, walnuts and dried plum filling tucked into puff pastry pockets make an extra-special dessert when served with a scoop of vanilla ice cream.
4 ounces bittersweet chocolate, broken or 2/3 cup semi-sweet chocolate morsels
1/2 cup granulated sugar
1/4 cup (1/2 stick) butter
2 eggs, divided use
2 tablespoons Frangelico (hazelnut) liqueur or 2 teaspoons vanilla extract
1/4 teaspoon salt
1 cup (about 6 ounces) chopped dried plums
1 cup chopped walnuts
1 package (17.3 ounces) frozen puff pastry, thawed
Heat oven to 400°F. In food processor or blender, process chocolate and sugar until finely chopped. Add butter, 1 egg, Frangelico and salt; process until blended. Stir in dried plums and walnuts. Cover; chill 1 hour.
Unfold pastry sheets; roll each sheet to form 12-?inch square. Cut each into quarters to form 6-inch squares. Place 1/4 cup chocolate mixture onto center of each square. Beat together remaining egg and 2 teaspoons water; lightly brush onto edges of each square. Fold diagonally in half; seal edges. Transfer to ungreased baking sheets; lightly brush tops with additional egg mixture. Bake 18 to 23 minutes or until light golden brown.
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